Baby Scallop Tapas

• 1 pack Baby scallops
• 1 to 2 rashers Bacon (pork belly)
• 1 tbsp Plain flour (cake flour)

1. Use the fatty parts of bacon.
2. Cut into cubes, and saute over low heat.
3. Regarding baby scallops, the small ones taste better.
4. You can use defrosted baby scallops, but fresh ones make this dish even more delicious.
5. Saute the bacon slowly until the fat starts to render.
6. Put 1 tablespoon of plain flour in a plastic bag and add in the pat dried scallops.
7. Let some air inside, and coat the scallops with the flour, lightly tapping the plastic bag.
8. Saute the scallops with the rendered fat from the bacon.
9. You can brown the scallops nicely if you saute over medium-low heat.
10. When one side of the scallops have turned golden brown, flip them over.
11. When the other side of the scallops are also golden brown, they are done.
12. Transfer to a small plate neatly and they're ready to serve.
13. You can make this authentic tapas dish for less than four hundred yen.

pack, rashers bacon, flour

Taken from cookpad.com/us/recipes/151302-baby-scallop-tapas (may not work)